Florida Sportsman January 2018

That gives you 500 billion. The number of gallons of poisonous water our two coastal estuaries are served in wet years for the benefit of polluting agriculture and its powerful allies in government and self-serving endeavors. The unnatural discharges are even more in some years, less in others, but enough to destroy countless life forms in the St. Lucie and Caloosahatchee waterways. And recent scientific evidence indicates that we humans in cluster areas are dying as well, at a rate twice the national mortality for liver disease. But, hey, aren’t we hearing constantly that a big reservoir and new treatment area will solve the crisis? Sure it will, Virginia, and then we’ll sell you what may be left of North America’s most diverse estuary. That great reservoir in the endless…

27-08.893’N 80-52.106’W The Good Lord seems to have had anglers in mind when He stuck the Florida peninsula between two seas. But to leave no doubt about His intentions, He carved what’s arguably a third sea right into the middle of the state. Florida’s most recognizable bass fishery, Lake Okeechobee is a state treasure. Man’s legacy of souring Eden, however, has spawned out of this lake environmental controversies well-documented in the pages of Florida Sportsman over the last 45 years. Levees and canals built for flood control and farming uses in the early 20th century ended the sheetflow which once conveyed runoff to the historical Everglades. Decades of nutrient buildup have led to periodic algae blooms—which sometimes extend to coastal estuaries through east and west drainage canals. The good news…

Learn what kinds of bait prefer what kind of structure,” says Capt. Ray Rosher of R+R Tackle, manufacturer of quality fishing accessories in Miami. “Pilchards love sandy bottom with grass. Threadfins and sardines often roam the beach early and late. Buoys hold blue runners, speedos and cigar minnows. Goggle-eyes come into shallow water at night.” Rosher says never leave the inlet without looking for birds. Diving pelicans are easy to spot, but a single tern locked onto a small area may be hovering over a bait ball big enough to fill your well. Also: “Here in South Florida we find wrecks and rubble in 20 to 50 feet of water are dependable spots to hold baits. Always check marks that you spot just off the structure, too.” For sailfish anglers,…

Pads and tie-down straps (non-ratcheting!) can be used to mount a kayak on your rooftop, but eventually you’ll want something more permanent. ROOF RACKS Factory racks but no crossbars? Check with Thule, Yakima, Rhino or other after-market supplier. Or, add a complete aftermarket rack customized for your rig. Make sure your racks are rated for the weight you plan to haul. Once your racks are installed, pick a cradle or carrier system. The J-cradles are mounted to the cross bar and hold your kayak at a 45-degree angle. Good if you have a narrow roof; also if you want to carry a couple of kayaks and plan to add a second J-cradle. Saddles and rollers are mounted to the crossbar and hold your kayak horizontal, making it more aerodynamic when…

After a cookout, I joined a handful of relatives on the dock for a little fishing. It was nearing sundown. Most of the crew was fishing worms or bread balls, hoping to catch the bluegill which lounge in the shadows. Nobody was catching anything, but around us I could see plenty of dimples, chases, splashes and gulps. Most of the feeding took the shape of concentrated pops or sharp rises in the water emanating in concentric rings. These weren’t bluegill, and they weren’t bass. I knew we had a pile of active crappie nearby. I suggested we move our operation from the dock’s perimeter to the area under obvious assault. We also switched to 1/16-ounce arrowhead-shaped jigheads with curly tails. The crappie, I suspected, were feasting on shad rising to…

Looking for a yummy dessert for a festive holiday or a cool night? Look no further than my take on the classic bananas Foster recipe. The original, a concoction of bananas, rum, cinnamon, banana liqueur, butter, brown sugar and vanilla ice cream can be found at Brennan’s Restaurant on Royal Street in New Orleans. For a little local Florida flavor, try using Papa’s Pilar Dark, distilled on Simonton Street in Key West. My version takes a more “tropical” tack, but be assured that it’s just as easy to prepare and just as tasty. It’s also one that won’t break the bank. Ripe bananas, dark rum, butter and brown sugar still head my list of ingredients, but I use coconut ice cream or gelato as a substitute for the vanilla ice…